Egyptian Lemon Chicken with Figs
Infuse your dinner table with the bold, exotic flavors of the Mediterranean by trying this Egyptian Lemon Chicken with Figs recipe. Tender, bone-in chicken thighs are marinated in a fragrant blend of lemon juice, garlic, and warming spices like cinnamon, coriander, and cumin, then seared to golden perfection. Fresh figs, drizzled with honey, add a touch of natural sweetness that beautifully balances the zesty lemon and savory chicken. This one-pan dish is finished in the oven to meld all the rich flavors together, creating a luxurious sauce made with chicken stock and the caramelized juices from the figs. Topped with fresh parsley and vibrant lemon slices, this eye-catching meal is as stunning as it is delicious. Perfectly paired with couscous, fluffy rice, or crusty bread for an irresistible, flavor-packed dinner that feels both comforting and elegant. Keywords: Egyptian recipes, lemon chicken, figs, Mediterranean chicken, one-pan meals, citrus chicken recipes.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 whole fresh lemons
- 4 cloves garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 10 pieces fresh figs, halved
- 2 tablespoons honey
- 1 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Instructions
Zest and juice 2 lemons into a medium-sized bowl. Reserve the third lemon for garnish.
Grate or finely mince the garlic cloves and add them to the bowl with the lemon juice and zest.
Stir in the cinnamon, coriander, cumin seeds, salt, black pepper, and 2 tablespoons of olive oil. Mix to create a marinade.
Place the chicken thighs in a large zip-top bag or a shallow dish, and pour the marinade over the chicken. Coat the chicken thoroughly, seal the bag or cover the dish, and let it marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Sear the chicken thighs skin-side down until golden and crispy, about 5 minutes. Flip and cook the other side for 2 minutes. Remove the chicken and set aside.
In the same skillet, add the chicken stock and deglaze the pan, scraping up any browned bits. Lower the heat and let it simmer for 2 minutes.
Nestle the chicken thighs back into the skillet, skin-side up. Scatter the fig halves around the chicken.
Drizzle the figs with honey, ensuring they're evenly coated, and transfer the skillet to the oven.
Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley and slices of the remaining lemon for garnish.
Serve hot with a side of couscous, rice, or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 31.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
